Description
Smoking is a traditional and popular method of processing meat. In our book, you will find information not only about the types, possibilities, and uses of home smokers but also about the correct smoking procedures. You will learn how to properly salt, season, brine, and prepare meat for smoking. We offer you recipes for preparing various types of red meats, poultry, homemade sausages, fish, and game. Smoking methods: cold, warm, and hot smoking, tools for smoking, how smoke affects the process. Types of smokers - from small to large: small garden smokers, small smokers for outdoor use, camping and fishing, custom-built smokers, cabinet smokers, chamber smokers, mistakes in smoking. Smoking meat and meat products: important rules for salting, we smoke various types of meat - pork, lamb, poultry, or game, meat products, what smoke to use for which sausages, recipes. Smoking fish: gutting, cleaning, and salting fish, smoking methods, types of fish recommended for smoking, proper storage and freezing, recipes.
Information
Author: Binder Egon
Publication date: April 1, 2005
Manufacturer: GRADA Publishing, a. s.
Genres: Meat, grilling, steaks, Hobby, Books, Non-fiction literature, Cookbooks and beverages
Type: Books - paperback
Pages: 112
ISBN/EAN: 9788024712611